IN THE CUP
From the first sip, this coffee is incredibly sweet and expressive, with bright tropical notes of guava and jackfruit that bring vibrancy and clarity to the cup. As a filter, these flavours shine with exceptional balance and definition. Pulled as an espresso, the coffee becomes syrupy, lively, and rich, layered with a distinct lychee sweetness.
STORY BEHIND THE CUP
This coffee holds a personal connection to our co-founder, Jimmy Tjoeng. Born in Bandung, Indonesia, he grew up just an hour away in Pengalengan, a small valley known for its rich land and coffee heritage. In 2023, Jimmy returned to visit producer Wildan Mustofa, where Pak Wildan and his son Fikri warmly welcomed him and shared their farms and processing facility at short notice. Produced by the Frinsa Collective, this lot reflects the Mustofa family’s progressive approach to coffee—using experimental processing to elevate quality and value. Cherries are sorted and depulped on harvest day, fermented for 18 hours, washed, and patio-dried for 7–10 days.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
Espresso
To dial in this coffee for espresso, we test all our profiles on a La Marzocco GS3.
Dose: 21g coffee
Yield: 38g
Extraction Time: ~28 seconds
